Quiche is another one of those things I don’t even very often but whenever I do I think it’d be nice to eat it more. In Jamaica I am always seeing calalloo (which is similar to spinach) quiche and instead of being boring.com I decided I wanted to feature a different kind of vegetarian quiche this ‘Meatless Monday’.
As always I haven’t cheated you on flavour, so even if you aren’t vegetarian there’s no excuse not to have a bit of my tomato and cheddar quiche. I had made mini mac and cheeses for my housewarming/farewell in New York and they worked really well. I mean of course we know they were yummy so that is no surprise, but they were perfect because making them in a cupcake tin meant that they were easy to eat, easy to serve and required very little clean up.
Tomato and Cheddar Quiche
I am not sure what else I will be making in cupcake tins but trust me the method is a winner. The thing about quiche is that it tastes just as good warm as it does cold, so make a few of these on the weekend and snack on them during the week.
Tomato and Cheese Quiches
Roll your pastry out thin.
Pastry dough
Pastry dough
You can use any kind of beans or peas as weights so that pastry doesn’t rise. This bean mix was colourful so I thought it’d make for a good picture 😀
Tomato and Cheese Quiche
Live, Love, Eat!
April x
- 300 g plain flour, plus extra for flouring
- 110 g cold butter cut into little cubes
- 2-3 tablespoons cold water
- 8-10 cherry tomatoes, whole
- 5 eggs, well beaten
- 250 g grated cheddar cheese
- 2 tablespoons fresh thyme leaves
- salt and pepper
- 100 ml milk
- 200 ml double cream
- For the pastry, sift the flour and salt into a large mixing bowl then take the butter and rub into the flour until it looks like breadcrumbs.
- Add a little of the cold water and mix in until it starts to form a dough then use your hands and bring it together to make one large ball. Knead on a floured board for a minute then cut using a sharp knife into eight pieces. Roll out into eight individual circular bases and use them line a well-buttered muffin tin leaving a little excess at the top to allow it to shrink a little and pop in the fridge to chill out for 15 minutes.
- Remove the pastry cases from the fridge, prick the base with a fork and then line each with baking parchment then fill it with dried beans or rice. Place on a baking tray and bake for 20 minutes, then carefully remove the beans (they will be hot!) and parchment and return to the oven for another five minutes to cook the base.
- Combine the eggs with the rest of the filling ingredients, bar the cherry tomatoes and a little of the thyme, in a bowl and season well with salt and pepper. Carefully spoon the mixture into each pastry case until half full and then poke a cherry tomato into middle until almost completely covered, sprinkle with a few thyme leaves.
- Bake for 30-40 minutes or until set. Remove from the oven and allow to cool a little and serve warm with a leafy salad.
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